Peaches n’ Cream Pie

• Vegetarian

• Produce

  • 6 Peaches, large

• Condiments

  • 1/4 cup Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1/2 cup Powdered sugar

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 1/2 cup Butter
  • 1 can Condensed milk, sweetened
  • 1 cup Heavy whipping cream

Found on togetherasfamily.com

Description

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup powdered sugar
• 1/2 cup (1 stick) butter, melted
• 6-8 large peaches, peeled and sliced or chunked (I chunked mine)
• 1 can sweetened condensed milk
• 1/4 cup fresh squeezed lemon juice
• 1 cup heavy whipping cream
• 3-4 tablespoons powdered sugar

Directions

• Spray a 10-inch pie plate with cooking spray.
• In a mixing bowl combine graham cracker crumbs and powdered sugar. Whisk together. Add in melted butter and mix together until a wet sand texture forms and everything is combined.
• Press the crust into the bottom and sides of the pie plate. Place in fridge while you cut the peaches.
• In a mixing bowl stir together the sweetened condensed milk and lemon juice until combined and thick. Add the peeled and sliced peaches and very gently stir together to combine.
• Pour into the graham cracker crust.
• Whip the cream and powdered sugar in the bowl of a stand mixer until thick and stiff peaks form. Spread on top of the peaches or use a piping bag with a tip to decorate the pie.
• *** This is best eaten within 30 minutes of making it. Leftovers will refrigerate and its good cold, but liquid from the fresh peaches builds up in the pie plate. Just drain the liquid ***